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Salted Caramel-Chocolate Pecan Pie

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Rate this recipe 4.7/5 (14 Votes)
Salted Caramel-Chocolate Pecan Pie 1 Picture

Ingredients

  • Chocolate Filling
  • 1 1/2 cups sugar
  • 3/4 cup butter, melted
  • 1/3 cup all-purpose flour
  • 1/3 cup 100% cacao unsweetened cocoa
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 3 large eggs $
  • 1 cup toasted chopped pecans
  • 1 (9-inch) unbaked deep-dish pie crust shell
  • Salted Caramel Topping
  • 3/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1/3 cup heavy cream
  • 4 tablespoons butter
  • 1/4 teaspoon table salt
  • 2 cups toasted pecan halves
  • 1/2 teaspoon sea salt

Details

Adapted from pinterest.com

Preparation

Step 1

1. Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.
2. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.
3. Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.
4. Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.

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